Herb-Roasted Chicken with Asparagus and Spring Onions
Juicy chicken thighs roasted with fragrant herbs and seasonal spring vegetables for a simple yet elegant dinner. This general-inspired chicken ready in about 55 minutes pairs olive oil, chopped rosemary, chopped thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 bone-in, skin-on (about 2 lbs) chicken thighs
- 2 tbsp olive oil
- 1 tbsp, chopped rosemary
- 1 tbsp, chopped thyme
- 2 cloves, minced garlic
- 1 lb, trimmed asparagus
- 1 cup, sliced (1-inch pieces) spring onions
- 1/4 cup chicken broth
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Step 2: In a small bowl, mix 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 2 minced garlic cloves. Rub the herb mixture evenly over the chicken thighs.
- Step 3: Place chicken thighs in a roasting pan, skin-side up. Arrange 1 lb trimmed asparagus and 1 cup sliced spring onions around the chicken.
- Step 4: Roast for 35-40 minutes until chicken is golden brown and reaches an internal temperature of 165°F (74°C), basting occasionally with 1/4 cup chicken broth and pan juices until the vegetables are tender and slightly caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Asparagus and Spring Onions take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken with Asparagus and Spring Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Herb-Roasted Chicken with Asparagus and Spring Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken with Asparagus and Spring Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Chicken with Asparagus and Spring Onions?
General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this herb-roasted are incredible.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
